Summer is a great time for breaking out all your favorite salad recipes and giving refreshing, new taste combinations a try.
There are plenty of reasonably priced fresh vegetables and fruits to use.
Here are a couple of summer salads to try, a long-standing favorite, Potato Salad, and something new, Creamy Tortellini and Fruit Salad.
1 cup Miracle Whip salad dressing
1 teaspoon prepared mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups cubed, cooked potatoes
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup celery chopped
1/2 cup sweet pickle chopped, or sweet relish
Combine salad dressing, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle or relish. Mix lightly. Chill. Makes 6 servings.
Creamy Tortellini and Fruit Salad
2 cups chicken or cheese tortellini, prepared
1 3-ounce package cream cheese, softened
1 tablespoon orange juice concentrate
1 tablespoon honey
2 cups mini marshmallows
4 cups mixed fruit, drained, except for a reserve of 2 tablespoons of liquid
1 cup whipped topping
1 tablespoon unsalted sunflower kernels or other nuts
After preparing tortellini, drain and rinse with cool water and allow to cool.
In a small mixing bowl, combine cream cheese, liquids and honey. Beat until smooth and well blended.
Make sure fruit is in bite-size pieces then combine with cooled pasta and marshmallows. Pour dressing over pasta, fruit and marshmallow mixture and toss gently. Cover and refrigerate at least one hour. Before serving, fold in whipped topping and garnish with sunflower seeds.
Makes 8 servings, store leftover in refrigerator.